Cloves
By: Hannah Roethler
Origin
Culinary Uses
Cloves are used in the cuisine of Asian, African, and the Near and Middle East,
They add flavor to meats, curries, and marinades, as well as fruit such as apples, pears, or rhubarb
Cloves have a warm, sweet and aromatic taste
Cloves are usually used dried
They go well with savory and sweet foods but must be used sparingly
Health Benefits
Help with dental problems and helps in root canal therapy for this you may find some clove oils in mouthwashes
Eugenol, the primary component of clove's volatile oils, functions as an anti-inflammatory substance
Good source of manganese, vitamin K and dietary fiber, and a good source of iron, magnesium, and calcium.
Interesting Facts
Ground cloves loose their flavor very quickly
Good quality whole cloves are reddish brown in color and will exude some oil when pressed with a fingernail
Nail shaped
Buds are generally picked up when they reach 1.5-2 cm in length
No-Bake Apple Walnut Tart Recipe
Ingredients:
- Crust
- 2-1/2 cups walnuts
- 1-1/2 cups dates (Medjool dates work well)
- sea salt to taste
- Filling
- 3 green apples, such as Granny Smith, sliced
- juice of 1 lemon in 2 cups water
- 1/4 tsp cinnamon
- 1/2 tsp allspice
- 1/8 tsp ground clove
- 2 TBS honey
- 1/2 cup apple juice
- 1/4 cup raisins